Padron peppers are a variety of peppers originating from Galicia in Spain. They are about 5cm long and green, ranging from bright green to yellowish green, but occasionally red. While their taste is usually mild, a few may be particularly hot: apparently the heat depends on the amount of water and sunlight it receives during its growth, in addition to temperature. They are in season from late May until late October, but thanks to greenhouse plantations you can find them all year round.​Padron peppers are usually served as tapas. Personnally, I've never been a great fan of peppers, whether regular peppers or spicy peppers, but I absolutely love Padron peppers. And it's a great way to add to your variety of daily vegetables.

Padron peppers

Ingredients:

padron peppers

olive oil

sea salt flakes

Method:

Heat a frying pan to medium level

Add a splash of olive oil (about 1 tbsp), wait 30 sec until the oil is warm (but do not let the oil burn)

Add the padron peppers and pan fry, tossing occasionally. Let it cooked until the skins look blistered and the flesh is softened - usually 3-4 minutes

Transfer to a bowl or plate, sprinkle with salt and serve immediately. Best served warmed